Buffalo Chicken Dip

This sounds like a crowd pleaser!! I'm eager to whip this one up for the fellas to see if they'll like it! Thanks Monie for the submission!!


4 boneless, skinless chicken breasts (about 2 pounds)
1 (12-ounce) bottle Frank's Hot Sauce
2 (8-ounce) packages cream cheese
1 (16-ounce) bottle ranch salad dressing
8 ounces shredded sharp cheddar, Monterey Jack or a combination



In a large saucepan, boil the chicken in water until cooked through (about 15 minutes), drain and shred with two forks.

Preheat oven to 350 degrees. In a 13-by-9-inch baking pan, combine the shredded chicken meat with the hot sauce, spreading to form an even layer.

In a large saucepan over medium heat, combine the cream cheese and ranch dressing, stirring until smooth and hot. Pour the mixture evenly over the chicken. Bake uncovered for 20 minutes, then sprinkle the shredded cheese over the top and bake uncovered for another 10 minutes. Let stand 10 minutes before serving.

Serve with celery sticks, tortilla chips or crackers (not saltines, but the fancy party kind!)

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